Butternut Squash & Leek Soup
- 2 large leeks, white and light green parts only, julienned and cleaned (save dark green parts for stock)
- 2 tablespoons butter, plus 2 teaspoons or so for the seeds
- Salt to taste
- 1 butternut squash, peeled, cut in large dice, seeds reserved
- 2 teaspoons whole dried thyme leaves (not powdered thyme; this is critical)
- 1 quart 1/2 & 1/2 (though you won’t use it all; you can get by with 2 cups if you wish)
- 1/2 cup Greek or homemade yogurt, creme fraiche or mascarpone
- 2 teaspoons fresh thyme leaves (optional)
- Produce
- Butternut squash (1)
- Leeks, large (2)
- Thyme, whole dried (2 teaspoons)
- Thyme, fresh (2 teaspoons)
- Cooking & Baking
- Salt (1)
- Dairy
- Butter (2 tablespoons)
- Greek or homemade yogurt, creme fraiche or mascarpone (1/2 cup)
- Other
- 1 quart 1/2 & 1/2 (though you won’t use it all; you can get by with 2 cups if you wish)
Preparation
Read recipe preparation on ruhlman.com
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Published November 12, 2012 (3 months ago).
58 people saved this recipe.
